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Yesterday I had my lunch with my mum at Woo Pin for their famous fish head noodles. As usual, the place is full with customers during lunch time. It is best to eat on weekdays because the place are packed during the weekends and people need to fight for a seat.
Yesterday I had my lunch with my mum at Woo Pin for their famous fish head noodles. As usual, the place is full with customers during lunch time. It is best to eat on weekdays because the place are packed during the weekends and people need to fight for a seat.
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.Soong fish head were used and the fish head pieces are either deep-fried or poached. For those who don’t like the fishy whiff or are too much in a hurry to negotiate the bones, they can ask for ‘yue watt’ (fish paste). This is made from fresh tenggiri (mackerel) paste and, being boneless, is ideal for children. I chose the fish paste version, while my mum had the deep-fried fish head version. The fish-pastes were yummy. However, my mum said the fish head pieces have lots of bones.
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At Woo Pin, the fish stock is made with a generous amount of dried anchovies, not pigs’ heads or chicken bones. This, according to Chinese belief, makes the soup consumable for those who are observing dietary ‘pantangs’ (taboos). This includes those who have undergone major surgeries, women observing post-natal confinement and children recovering from chicken pox. Rice wine were added into the soup to eliminate the fishy smell and helps whet the appetite. Besides, evaporated milk (Carnation milk) is also added into the soup. Salted vegetables, diced tomatoes, spring onions, coriander leaves and fried onions were added into the soup as well. For those who do not like the milk version, they can op for the clear soup option.
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The mee hoon is also another factor to look into. At Woo Pin’s, they use only the handmade variety, favoured because of its thickness. This would give the diner a better bite, unlike the finer machine-made ones which have a tendency to turn soggy and render a mulchy feel to the palate under soupy conditions.
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At Woo Pin, the fish stock is made with a generous amount of dried anchovies, not pigs’ heads or chicken bones. This, according to Chinese belief, makes the soup consumable for those who are observing dietary ‘pantangs’ (taboos). This includes those who have undergone major surgeries, women observing post-natal confinement and children recovering from chicken pox. Rice wine were added into the soup to eliminate the fishy smell and helps whet the appetite. Besides, evaporated milk (Carnation milk) is also added into the soup. Salted vegetables, diced tomatoes, spring onions, coriander leaves and fried onions were added into the soup as well. For those who do not like the milk version, they can op for the clear soup option.
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The mee hoon is also another factor to look into. At Woo Pin’s, they use only the handmade variety, favoured because of its thickness. This would give the diner a better bite, unlike the finer machine-made ones which have a tendency to turn soggy and render a mulchy feel to the palate under soupy conditions.
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This shop serves steamboat in the evenings (different operator)
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Address:
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Ho A One Seafood Steamboat Restaurant,
Jalan 1/109F, Taman Danau Desa, KL
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Opening hours: 7:30am - 2:30pm (closed alternate Mondays)
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Located: Opposite Sekolah Kebangsaan Danau Perdana
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